Amish Washday Dinner

Source: Simple Fare by Ronald Johnson, Simon and Schuster, New York: 1989, p. 264.
“This is a dour-sounding little dish--Amish cooks used to make it on heavy washdays since it almost cooks itself. But it really is pretty good if you use fine Polish sausage and maybe tuck in a bay leaf.”

ingredients

2 tablespoons butter, melted
1 1/2 pounds onions, sliced
3/4 pound smoked sausage, thinly sliced
1 1/2 pounds potatoes, sliced
2 tablespoons flour
Salt and freshly ground pepper
2 cups tomato juice
Boiling water

directions

1
Preheat oven to 300 F. Butter a 1 1/2-quart casserole lightly with some butter. Make layers of onions, sausage, and then potatoes. Sift flour oer and add salt and pepper to taste. Pour tomato juice over, then add boiling water to cover potatoes. Dribble remaining butter on top.
2
Bake, uncovered, 3 hours. Every hour or so check to make surethe top layer isn’t too dry--if so, spoon some cooking juices over. If it starts to brown too much, cover with foil.

Source: TasteBook